P.A.L.A. with red cabbage and pancetta

chef

Leonardo Pellacani

Other Ingredients

70 g. Mozzarella cheese

30 g. Cured Pancetta

5 g. Pinenuts, toasted

On the pizza in P.A.L.A. base spread the mozzarella cheese the Red Cabbage, the pancetta and bake at  230˚C for 6-7 minutes. Remove from the oven and garnish with the tosted pinenuts.